scholarly journals Impact of Refrigerated Storage Time on the Instrumental Quality Traits and Dissipation of Woody Broiler Breast Meat

2019 ◽  
Vol 3 (2) ◽  
pp. 74-74
Author(s):  
M. D. Byron ◽  
M. E. Von Staden ◽  
X. Zhang ◽  
C. A. Crist ◽  
W. Zhai ◽  
...  
Keyword(s):  
Storage Time ◽  
Quality Traits ◽  
Refrigerated Storage ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Impact of Refrigerated Storage Time on the Instrumental Quality Traits and Dissipation of Woody Broiler Breast Meat

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. D. Byron ◽  
M. E. Von Staden ◽  
X. Zhang ◽  
C. A. Crist ◽  
W. Zhai ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Storage Time ◽  
Block Design ◽  
Chicken Breast ◽  
Processing Plant ◽  
Quality Traits ◽  
Refrigerated Storage ◽  
Breast Meat ◽  
Chicken Breast Meat

ObjectivesSince 2013, woody breast (WB) has been a prevalent meat quality defect in the broiler industry, affecting 30–40% of chicken breast meat from broilers with live weights greater than 4.2 kg. Woody breast results in a loss over $200 million annually due to decreased yields and product value. WB samples are lighter, more yellow in appearance, and are characterized by a greater pH and cooking loss than normal breast meat. The objective of this research was to evaluate and compare the instrumental quality traits of normal and WB fillets over storage time to determine if the WB condition dissipates over storage time. Dissipation was defined by the change of severely woody to moderately woody breasts or the change of moderately woody to slightly woody or normal breasts.Materials and MethodsNinety chicken breast samples, 30 from each of the following breast meat categories (normal, moderately woody, and severely woody) were collected from a commercial processing plant on 5 separate occasions for evaluation of dissipation, purge loss and shear force from Day 1 (d1) through Day 5 (d5). A 3 × 6 factorial structure (WB severity × storage time) with 5 replications within a randomized complete block design (sampling occasions as blocks) with subsamples was utilized to evaluate the effects of WB severity (normal, moderate, severe) and storage time (d 0, d 1 to d 5) on dissipation, purge loss and shear force (d 0 and d 5) (SAS version 9.4, Cary, NC).ResultsResults indicated that dissipation was observed on moderate and severe woody breast over storage time. After 5 d of storage at 2–4°C, 84% of SEV WB fillets dissipated to MOD WB, which was greater (P < 0.05) than all other storage times. In comparison, only 40–52% of the MOD WB fillets dissipated to slight WB or NOR breasts after 3–5 d of storage. Purge loss increased throughout storage time for NOR, MOD, and SEV chicken breast meat. In addition, purge loss was less (P < 0.05) for NOR than SEV WB after 1, 2, and 4 d of storage. However, after 5 d of storage, no difference (P > 0.05) existed in purge loss among NOR, MOD, and SEV WB meat. Shear force was greater (P < 0.05) for NOR than MOD and SEV WB meat on Day 0in the upper, middle, and lower portions of the breast. By Day 1, there were no differences (P > 0.05) in shear force among the 3 breast meat severities. After 2, 3, 4, and 5 d of storage, the upper position (cranial part) of SEV WB fillets had greater (P < 0.05) shear force than NOR fillets.ConclusionIn conclusion, the dissipation that occurred in WB meat over refrigerated storage was mainly visual and did not improve overall meat quality.

scholarly journals Impact of Refrigerated Storage Time on Woody Broiler Breast Severity and Instrumental Quality

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Courtney Crist ◽  
Michael Byron ◽  
Morgan Von Staden ◽  
Tessa Jarvis ◽  
Wei Zhai ◽  
...  
Keyword(s):  
Storage Time ◽  
Refrigerated Storage ◽  
Broiler Breast

scholarly journals Meat quality traits of Vietnamese indigenous Noi chicken at 91 days old

2020 ◽  
Vol 36 (2) ◽  
pp. 191-203
Author(s):  
Nguyen Tuoi ◽  
Nguyen Giang ◽  
Huynh Loan ◽  
Phan Phuc ◽  
Dai Van ◽  
...  
Keyword(s):  
Meat Quality ◽  
Dry Matter ◽  
Storage Time ◽  
Cooking Loss ◽  
Drip Loss ◽  
Quality Traits ◽  
Breast Meat ◽  
Indigenous Chicken ◽  
Chicken Breeds ◽  
Meat Samples

Indigenous chicken breeds have showed slower growth rate and yield lower meat production, compared to commercial broilers. However, their meat quality is valued by modern consumers. The present study aimed at analyzing the quality traits of breast meat samples of Noi broilers, one of the famous indigenous chicken breeds in Vietnam. A total of 355 breast fillet samples were collected to evaluate quality meat traits such as pH, surface color, drip loss, and cooking loss at different time points of 3, 24, and 48 hours after slaughtering as well as to analyze chemical compositions such as dry matter, crude protein and ether extract. As result, sex and cold-storage time significant affect some of quality traits of breast meat, whereas their interaction did not associate among the observed properties. After 3 hour-storage, the pH value was determined at 5.63, then decrease to 5.56 and 5.55 after 24 and 48 hours, respectively. The color values (L*, a*, and b*) were in the normal range reported from previous studies. Meat samples of two sexes did not vary in the cooking loss and drip loss values, whereas it was significantly different due to cold-storage time. The ether extract content of the meat was found negatively correlated with the cooking loss. The higher dry matter content of breast meat resulted in the lower drip loss value after 3h coldstorage (r=-0.12, P<0.05). There is a negative relationship between L* and a*. The variation demonstrated in this study can be used in breeding schemes in order to improve meat quality of Noi chicken lines.

scholarly journals Comparison of meat yield and quality characteristics between indigenous chicken and commercial broiler

2018 ◽  
Vol 34 (2) ◽  
pp. 61-70
Author(s):  
N Farzana ◽  
M Habib ◽  
MH Ali ◽  
MA Hashem ◽  
MS Ali
Keyword(s):  
Storage Time ◽  
Chicken Breast ◽  
Thiobarbituric Acid Reactive Substance ◽  
Breast Meat ◽  
Indigenous Chicken ◽  
Meat Yield ◽  
Indigenous Chickens ◽  
Yield And Quality ◽  
Commercial Broiler ◽  
Broiler Breast

Yield and quality of meats from commercial broiler and indigenous chickens weighing one kg each were studied during different periods of refrigeration. The chicken carcasses were stored at -20oC for 30 days and were analyzed on 0, 15 and 30 days. Carcass weight (%), shank weight (%), dressing (%), breast meat yield (%) were higher (P<0.05) in commercial broilers, but head (%), neck (%), thigh meat (%), drumstick meat (%) were higher (P<0.01) in indigenous chickens. Shank weight (%) decreased with storage time. Higher (P<0.01) percentage of dry matter (DM) and crude protein (CP) were found in indigenous chicken breast meat, while ether extract (EE) and total ash content were higher (P<0.01) in commercial broiler breast meat. Cooking loss (%) was higher in commercial broiler breast meat. The pH and CP (%) decreased, while DM (%), EE (%), Ash (%), Thiobarbituric acid reactive substance (TBARS) value, free fatty acid (FFA) value, and Peroxide value (POV) increased with storage time in both types of chicken. Sensory evaluation showed more juiciness in commercial broiler meat. Bangl. vet. 2017. Vol. 34, No. 2, 61-70

scholarly journals Quality of spent hen sausages incorporated with fresh ginger extract

2021 ◽  
Vol 1 (1) ◽  
Author(s):  
MS Hossain ◽  
M Rokib ◽  
M Habib ◽  
MH Kabir ◽  
MA Hashem ◽  
...  
Keyword(s):  
Storage Time ◽  
Biochemical Properties ◽  
Breast Meat ◽  
Ginger Extract ◽  
Overall Acceptability ◽  
Spent Hen ◽  
Sensory Parameters ◽  
Tbars Values ◽  
Broiler Breast

The experiment was conducted to find out the effect of ginger extract on the sensory, physicochemical and biochemical properties of spent hen sausages. For this purpose, sausages were prepared into four different groups. They were as follows: broiler breast meat sausage without ginger extract, spent hen breast meat sausage without ginger extract, spent hen breast meat sausage with 2% ginger extract and spent hen breast meat sausage with 4% ginger extract. All parameters were analyzed at 0, 15th and 30th days of storage time. The proximate compositions of different sausage batters are analyzed and highly significant differences were found in pH, dry matter (DM)%, crude protein (CP)% and ether extract (EE)%, while no significant differences were found in cooking loss (%) and Ash (%) of sausage batter. While analyzing the different types of sausages, DM, CP and EE content of all treatments differ significantly (p<0.01). In contrast, DM and CP content increased significantly (p<0.01) with the advancement of different days of intervals. The FFA, POV and TBARS values were increased significantly (p<0.01) with prolonging the storage time. Significant differences were found among the sausages for its surface color. Flavor and overall acceptability were found significantly higher in broiler breast meat sausage and spent hen breast meat sausage with 2% ginger extract.  Juiciness and tenderness were higher in broiler breast meat sausage without ginger extract. Worst results in all sensory parameters were found in spent hen breast meat sausage without ginger extract and spent hen breast meat sausages incorporated with 4% ginger extract. It might be concluded that addition of ginger extract at 2% level increased the overall acceptability of spent hen breast meat sausages to that of broiler breast meat sausages.

scholarly journals Effects of Post-Mortem Wing Restraint on the Development of Rigor and Tenderness of Broiler Breast Meat

1989 ◽  
Vol 68 (2) ◽  
pp. 238-243 ◽  
Author(s):  
C.M. PAPA ◽  
C.E. LYON ◽  
D.L. FLETCHER
Keyword(s):  
Post Mortem ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Effect of Feed Withdrawal on Yields, Muscle pH, and Texture of Broiler Breast Meat

1991 ◽  
Vol 70 (4) ◽  
pp. 1020-1025 ◽  
Author(s):  
C.E. LYON ◽  
C.M. PAPA ◽  
R.L. WILSON
Keyword(s):  
Breast Meat ◽  
Feed Withdrawal ◽  
Muscle Ph ◽  
Broiler Breast

scholarly journals Consumer attitudes and preferences regarding pale, soft, and exudative broiler breast meat

2012 ◽  
Vol 21 (3) ◽  
pp. 502-507 ◽  
Author(s):  
A.A. Droval ◽  
V.T. Benassi ◽  
A. Rossa ◽  
S.H. Prudencio ◽  
F.G. Paião ◽  
...  
Keyword(s):  
Consumer Attitudes ◽  
Breast Meat ◽  
Broiler Breast
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